Around the world, we find ourselves facing global epidemics of obesity, Type 2 Diabetes and other predominantly diet-related diseases. To address these public health crises, we urgently need to explore innovative strategies for promoting healthful eating. There is strong evidence that global increases in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food in the home, have contributed to high rates of preventable, chronic disease. In this course, learners will be given the information and practical skills they need to begin optimizing the way they eat. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it. By the end of this course, learners should have the tools they need to distinguish between foods that will support their health and those that threaten it. In addition, we will present a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives.
View the trailer for the course here: https://www.youtube.com/watch?v=z7x1aaZ03xU

CS

Very informative and useful. I'm from India and I look forward to study more about nutritional values of different foods. This course gave me a head-start and information to pursue my goal. Thank You!

AE

Jun 22, 2018

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It was an amazing course that allowed for me to be much more conscious of what I was eating and pushed me to strive to achieve a healthier lifestyle. Overall, it was very entertaining and informative!

À partir de la leçon

Cooking Workshop

A few years ago, a friend of mine started a healthy eating and fitness website called Grokker. She asked me to make some instructional cooking videos and generously agreed to share some of them with you. Thanks, Lorna! (If you like this section, you can find many more great videos on cooking and fitness at Grokker.com)

Enseigné par

Maya Adam, MD

Lecturer

Transcription

[MUSIC] Hi I'm Maya, welcome to my kitchen. Today Milan and I are going to make a summer sweet pea salad for you, right, Milan? >> What is that? >> The biggest challenge is getting the salad made before the sweet peas all get eaten, so let's get started >> First, I've got some nice boiling water and a steamer basket. I'm just going to steam these fresh peas that we shelled. You helped me, right? Were you my helper? We're going to pour them into this steaming basket. And let them steam. >> Mama, why is water in there? >> Just for a minute or two. We don't want to over cook them because they're so fresh that they actually cook in just like a minute or two. So I've got some nice, ice cold water here. You want to feel how cold this is? Very cold, right? Okay, so we're going to pull our peas out because they've been in there for about a minute or two now. You can leave them up to three minutes, you just don't want them to be overcooked. So I'm going to pull the lid off. And I'm going to lift up my steamer basket and immerse it in the ice cold water. I'll turn this off. And we're just going to give that a few minutes so that the peas come right down to room temperature. If you take them out and let them cool, they'll continue to cook. And then you'll have overcooked peas. [SOUND] And I'm actually just going to use the same bowl that we shelled the peas in. [SOUND] And I'm going to use this as my serving bowl. Less work for me to clean up. Okay, so it looks like the peas are cooled now and I'm just going to pull them out. They're nice and cold. And I'm going to use the same steamer basket to strain them. And I'm going to put them down on a cloth and give them a little shake. See how they're shaking? >> Can I eat them? >> You can eat one. Is that good? [SOUND] Okay, so we've got our barely cooked peas. I'm going to pour them into this salad bowl. [MUSIC] Don't need that anymore. And now, we're going to dress it. Are you going to help me dress it? Okay hold on, because we're going to make a salad. I told you, the trickiest part is actually preserving the piece until they get to the table. They tend to disappear along the way. So, we're going to add, in no specific order, our calamari olives, some sheep's milk feta. Some nice finely chopped green onions, or scallions some people call them. And then a drizzle of olive oil. Mm, smells so good. Some fresh lemon juice, and a touch of lemon rind, just to give it that added lemony flavor. It's such a summery salad this, it's so light. The last thing I'm going to do is add a touch of salt. You don't need a lot because you've got the olives and- >> And that. >> The feta cheese is also salty. >> And that. >> And some of this, do you want to do this? Will you do the pepper for me? [MUSIC] We've got our pepper here. This is my sous chef. Thank you, sir, thank you, sous chef. And then I'm just going to toss it up. Mm-hm, what a nice summer salad. There you have it ladies and gentlemen. The easiest summer salad you'll ever make. I'm Maya, thanks for joining me. Hope to see you again soon. Are you going to say goodbye to everyone? Can you wave? [MUSIC] Bye. [MUSIC]